meat saroj
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SKETCH A DIAGRAM OF ABATTOIR YOU VISITED.
DESCRIBE EACH COMPONENT WITH ITS
OBJECTIVE
INTRODUCTION
We visited C-max food pvt. Ltd located in Inaruwa of Sunsari district. It has been established in
accordance with the slaughterhouse and meat inspection regulation. The main objective of this
slaughterhoude is to produce raw buffalo meat and export them. This slaughterhouse has capacity to
slaughter 200 buffaloes daily. This slaughterhouse is located in countryside of Inaruwa so as to prevent t
from the pollution and maintain the hygenicity of both meat and the people living there. The following
processes of slaughter was seen there.
Dirty Section
Clean Section
LairageThe animal is given rest for at least 12-18 hours before slaughtering and only water is given. It
has enough space for animals and is convenient for officers to inspect before slaughtering.
Hide removalElectrical
stunning and
bleeding
Delivery and
holding of
livestock
Trimming and
carcass washing
eviscerationboning
Cold storagepackagingchilling
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StunningElectrical stunning is done. The animals are given high voltage electric shock(440 V, 1.5 A) and
the animal falls.
BleedingFollowing stunning animals must be positioned first for bleeding. A vertical or hanging position
is achieved by shackling below the hock of one hind leg and hoisting the animal (head down) to
a convenient height and the neck vessels and passages (esophagus and trachea) are severed by asingle slash of a sharp knife.
Skinning
It is removing the skin of animals. Skinning is done in hanging position with facilities/equipmentof railing, the individual carcasses one after another.
EvisceratingThe next step is to cut open the animal body to dislodge the contents and produce the carcass. It
is important that the carcass remains or is placed in the hanging position on railing.
Post-mortem InspectionInspection is carried out by certified veterinarian. His duty is to examine the slaughter products
for evidence of disease and abnormality and reject/eliminate them from the public meat supply.
Rigor Mortis processBefore chilling, for at least 2-4 hours, air is provided by fans to carcasses in a separate room.
FACILITIES, EQUIPMENTS AND TOOLS
Water and Drainage
The slaughterhouse must have a dependable source of clean water, preferably pipeborne, tomaintain hygienic and sanitary services in the plant. The water must be well distributed in terms
of point-location inside the premises and must be hot, if possible, for hygienic washing of
products and facilities. It would be useful, to install a reservoir or tank on the premises as asecurity against shortages and breakdown of pumps. Drainage of water is one of the main
considerations in any slaughterhouse. All washings or wet cleaning must course over the
slaughter floor into a collecting drainage and empty eventually outside the building. The floor
should be designed to slope toward the main collecting drain, the latter in turn to slope towardexterior connecting pipes. The walls must have a hard smooth surface to prevent staining with
blood and fat and hence facilitate cleaning; on the other hand, the floor must be rough or grooved
to forestall slipping.
Lighting and VentilationLighting is another important requirement of the slaughterhouse. A diesel generator is provided
for emergency supply of electricity. Transparent insets can also be made in the roofing at vantagepoints to provide natural lighting or sky lighting. Wide lintel windows (e.g. aluminum frame),
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covered with gauze to exclude insects, also serve the same purpose, as well as provide
ventilation.
EquipmentThe standard installation and equipment required in modern slaughterhouse are those necessary
to effect a rapid and hygienic conversion of livestock into meat.
Slaughtering ToolsRelatively fewer tools are required for the slaughter and some can be made by local metal
workshops or blacksmiths. The most commonly used slaughtering tools are shown in the Figure
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Skinning Knife
As the name implies, this knife is used for the removal of the animal's skin. Also with a six-inch
blade and characteristically curved backwards to allow for ease of operation, it can be used toscrape off burned hair from carcasses being dressed with the skin-on.
Meat Saw
A replaceable blade handsaw, which is used in sawing through bone.Meat Chop:Also called the cleaver, the meat chop is a heavy axe used for separating heavy structures, e.g.
the head from the neck or the shanks from the leg.
Spreader:A metal device for suspending the animal body and spreading out the legs for dressing and
inspection.
Grinding and Honing Stones:
Grinding stones are coarse grained and used for the initial sharpening of knives into thin edges,and then finished with the homer, which is of fine-grain to provide extra thinness. Either oil or
water may be used in sharpening knives to prevent the stone from heating the knives.
Steel:A long, tapering rounded and smooth metal rod on which knives are smoothened from time to
time to improve keenness.
Meat Tree/Hooks:
Metal devices with bent-out curved ends for holding or displaying parts of the slaughtered meatand offal for washing and inspection.
VanA chiller van which includes reefer container and refrigeration systems is required for delivery of
meat and for export of meat.
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CONDITION DETECTED AT MEAT INSPECTION AND
THEIR JUDGEMENT (CATTLE)
Since earliest recorded history, people have recognized the importance of source and proper
processing of their meat supply. In the interest of public health, the earliest civilization ofMediterranean area regulated ans supervised the slaughter and handling of meat animals. Meat
Inspection was practiced in France as early as 1162, England 1319 and in Germany by 1385. In
US it was carried out in a rudimentary manner prior to Meat Inspection Act in 1906. Until
relatively late in the 20th
Century meat inspection relied exclusively on organoleptic inspection.
That is, meat inspectors relied on sight, touch and smell alone to identify and remove perceivedfood safety hazards. In Nepal special act on Slaughterhouse and Meat Inspection Act 2055 and
Slaughterhouse and Meat Inspection Regulation in 2057.
Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat.The aim of meat inspection is to provide safe and wholesome meat for human consumption.
Meat inspection is achieved by ante-mortem and postmortem examination of animal. The
objectives of meat inspection are
To ensure that only apparently healthy, physiologically normal animals are slaughteredfor human consumption and that abnormal animals are separated and dealt with
accordingly.
To ensure that meat from animals is free from disease, wholesome and of no risk tohuman health.
Ante Mortem Inspection (AM Inspection)
The purpose of ante mortem inspection is to determine whether welfare has been compromised
or there is any sign of any condition which might adversely affect human or animal health,
paying particular attention to zoonotic and notifiable diseases.
Post Mortem Inspection
The purpose of post-mortem inspection is to protect the public health by ensuring that the
carcasses and parts that enter commerce are wholesome, not adulterated, and properly marked,labeled, and packaged. This means that any carcasses or parts that are unwholesome or
adulterated, and thereby unfit for human food, do not enter commerce.
Post-mortem inspection covers the inspection of the carcasses and parts of meat and poultry usedfor human food. It takes place after ante-mortem inspection and after the animal or poultry has
been slaughtered.
Post-mortem inspection covers the steps in the slaughter process that begin at stunning and endsat the step where the carcass is placed in the cooler.
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The principal purpose of post-mortem inspection is to supplement ante mortem inspection and to
detect:
diseases of public health significance
diseases of animal health significance residues or contaminants in excess of the levels allowed by legislation
the risk of non-visible contamination other factors which might require the meat to be declared unfit for human consumption orrestrictions to be placed on its use
visible lesions that are relevant to animal welfare such as beating or long s tanding untreated
injuries.
INSPECTION JUDGEMENTS AND ENFORCEMENTThe process of inspection judgement begins with decisions at the time of admission of slaughter
animals to an abattoir, and normally ends with final judgement at the completion of post-mortem
inspection. A judgement is taken by an inspector as to whether an animal is suitable to beslaughtered for human consumption, and into which of six categories meat from slaughtered
animals should be placed.
The judgement must protect: consumers against food borne infection, intoxication, and hazards associated with
residues;
food handlers against occupational zoonoses; livestock against the spread of infections, intoxications and other diseases of socio-
economic importance, in particular notifiable contagious diseases, officially controlleddiseases, genetic defects, and toxic effects originating from feed or the environment;
companion and other animals that closely associate with humans, and wild fauna, againstzoonoses they may transmit to humans; and
consumers (and indirectly the meat processing industry) against economic damage frommeat of inferior standard or abnormal properties.
The following should be the general criteria and principles of implementation for the categories
of post-mortem judgement:
CATEGORY 1 - Approved as fit for human consumptionWhen the post-mortem examination has revealed no evidence of any unacceptable disease or
defect and the slaughter operation has been implemented in accordance with hygienic
requirements, the carcase and edible offals should be approved as fit for human consumptionwithout any restriction
CATEGORY 2 - Totally unfit for human consumption.
The carcase and offals should be condemned or otherwise disposed of for inedible purposes in
one or more of the following circumstances
they are hazardous to food handlers, consumers and/or livestock; they contain residues that exceed established limits; there are unacceptable organoleptic deviations from normal meat; or the meat has been conditionally approved as fit for human consumption, but the treatment
stipulated is either unavailable or not intended to be carried out.
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CATEGORY 3 - Partially condemned or otherwise disposed of as unfit for human
consumption
Where lesions are localized, affecting only part of the carcase or offals, the affected parts shouldbe removed, and the unaffected parts passed as fit for human consumption (unconditionally and
unrestricted, or conditionally, or otherwise as appropriate).
CATEGORY 4 - Conditionally approved as fit for human consumptionCarcases that are contaminated, or that are hazardous to human health or animal health but may
be treated under official supervision in a manner resulting in safe and wholesome meat, may be
judged as conditionally approved as fit for human consumption. Where necessary, the organsshould be treated in the same manner as carcases or else partly or wholly disposed of as unfit for
human consumption.
CATEGORY 5 - Meat showing minor deviations from normal but fit for human
consumptionWhere risk analysis has shown that meat does not constitute a risk to human health despite the
presence of a defect or defects that are specified by the controlling authority and not normallypresent in wholesome meat, that meat may be judged fit for human consumption provided it is
identified in such a way that the consumer is made aware that the meat is inferior. This approach
needs to be regulated by the controlling authority to ensure that the consumer is not misled. If the
controlling authority does not accept and provide for this category of meat, the alternative post-mortem judgement shall be Category 2, namely totally unfit for human consumption.
CATEGORY 6 - Approved as fit for human consumption, with distribution restricted to
limited areasMeat obtained from animals coming from an area that is under quarantine because of an outbreak
of a contagious animal disease and that otherwise meets all the requirements for meat approved
as fit for human consumption (Category 1) may be approved for distribution in a restricted area,provided no hazard to human health is involved. Such meat should not be distributed or marketed
outside the restricted area. Meat approved as fit for human consumption, with distribution
restricted to limited areas, should be effectively identified. Its sale and distribution should beauthorized only through specially licensed and closely supervised commercial channels or, if
economically feasible, limited to utilization in institutions that are under reliable management.
GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS HEADS
GENERAL:- View external surfaces. For cattle, horses and pigs view the oral and nasal cavities.
LYMPH NODES
SUBMAXILLARY Incise (a)
PAROTID Incise (a)
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RETROPHARYNGEAL Incise (a)
TONGUE Palpate (a)
OTHER Inspection for C. bovis
GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS
VISCERA
LYMPH NODES
MESENTERIC Incise (a)
PORTAL Incise (a)
BRONCHIAL & MEDIASTINAL Incise (a)
GASTRO-INTESTINAL TRACT View (a)
SPLEEN Palpate
LIVER Palpate. View the gall bladder. For cattle over 6 weeks ofage, incision as deemed appropriate to detect liver fluke
LUNGS Palpate. The bronchi should be opened up by a transverse
incision across the diaphragmatic lobeHEART View after removal of the pericardium. Additional
inspection requirements for cattle over 6 weeks of age
KIDNEY View after enucleation. In grey or white horses incise entire
kidney.UTERUS (ADULTS) Palpate
GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS CARCASESGENERAL Examine carcases (including musculature, exposed bone,
eaths etc) to determine any disease or defect. Attention
should be paid to bodily condition, efficiency of bleeding,colour condition of serous membranes (pleura and
peritoneum), cleanliness and presence of any unusual
odours.
LYMPH NODES Palpate(a)
SUPERFICIAL INGUINAL Palpate
EXTERNAL & INTERNAL Palpate
ILIAC Palpate
PRE-PECTORAL -
POPLITEAL Palpate
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The following judgement symbols are used in the tables:
A Approved as fit for human consumption
T Totally unfit for human consumptionD Designates organs or parts of carcase unfit for human consumption
K Conditionally approved as fit for human consumption
(Kh - heat treatment; Kf - freezing or heat treatment)I Meat showing minor deviations from normal but fit for human consumptionL Approved as fit for human consumption, with distribution restricted to limited
areas
... Not applicable (e.g. in case of total condemnation the columns referring to partialcondemnation are not applicable)
DISEASES, RECOMMENDED FINAL JUDGEMENT
CAR
C
ASE
VI
S
C
ER
A
DISEASED
OR
AFFECTED
OTHERS NOTES
PARTSOF
CARC
ASE
OR
GA
N
S
A) BACTERIAL DISEASES AND
CONDITIONS
1. Anthrax (affected, including non-infected but contaminated animals
or meat)
2. Blackquarter/Blackleg(Clostridium chauvoei)
3. Braxy (Cl. septicum)4. Enterotoxaemia (Lamb dysentery,
Cl. perfringens)5. Malignant oedema (Cl. septicum
etc.)
6. Tetanus7. Botulism
T
T
T
T
T
T
T
T
T
T
T
T
T
T
...
Affected animals should not be
admitted to an abattoir; if detec
at ante-mortem or post-morteminspection, thorough disinfecti
of premises is necessary. Speci
precautions are required to
prevent occupational hazards.
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8. Tuberculosis cases of residual infection or
re-infection where an eradication
scheme has terminated (including
reactors without lesions)
(ii) during final stages of aneradication scheme and where
natural prevalence is low
-reactor without lesions
- one organ only affected, and no
miliary lesions
- more than one organ affected, or
miliary lesions in one organ
(iii) during early stages of aneradication scheme and in high
prevalence areas
-reactor without lesions
-one organ only affected, and no
miliary lesions
-more than one organ affected but
no signs of generalization or recent
haematogenic spread
- generalization
-signs of recent haematogenic
spread
9. Johne's disease (Paratuberculosis)10.Actinomycosis and
actinobacillosis
a) Confined to the head, or not more
T
Kh
Kh
T
L
Kh
Kh
T
T
A
A
T
Kh
Kh
T
L
Kh
Kh
T
T
A
A
D
D
D
D
D
D
Lungs,Udder D
Lungs,
Udder D
Lungs,
Udder D
Lungs,Udder D
Lungs,
udder D
Intestine
,
mesentery D
Meat from animals affected in
any way by tuberculosis is
excluded
from international trade.
Alternatively L or A, but
excluded from international tra
A instead of L if L economicalnot feasible, but excluded from
international trade
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than slight lung lesions
b) Extensive lesions of the lungs11.Salmonellosis
12.Listeriosis
13.Brucellosis
14.Infectious ovine epididymitis (B.ovis)
15.Bovine campylobacteriosis(Campylobacter fetus)
16.Pasteurellosis
17.Haemorrhagic septicaemia
T
T
T
A
A
A
Kh
T
T
T
A
A
A
Kh
D
D
D
Udder,
genital
organs
and
relatedlymph
nodes D
Particular precautions necessar
to prevent infection of meat
industry workers and other foo
handlers.
Where brucellosis of any speci
is prevalent, special precaution
are necessary to prevent
occupational hazards.
IfB. melitensis suspected: T or
Kh, depending on prevalence a
as
economically feasible; animals
slaughtered in brucellosis
eradication programmes: Linstead of A, if economically
feasible, epidemiologically
justified, and/or warranted for t
prevention of occupational
hazards.
Should not be admitted to
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(Pasteurella multocida serotypes
6:B and 6:E)
18.Atrophic rhinitis19.Leptospirosis Acute Chronic
20.Contagious bovinepleuropneumonia (Mycoplasma
mycoides subsp. Mycoides SC
(bovine biotype))
21.Q fever (Coxiella burneti) Clinical cases Serological only
22.Anaplasmosis
B) VIRUS CONDITIONS
1. Foot-and-mouth disease
In normally free or nearly freecountries or zones within a country
- diseased animals and contacts
In other countries or areas2. Vesicular stomatitis
3. Contagious pustular dermatitis
T
A
T
A
A
T
A
A
T
A
T
A
T
A
A
T
A
A
T
A
D
D
D
D
D
D
Kidney
D
Lungs
pleura D
Udder D
Head D
abattoir.
For all virus conditions,
laboratory examination to excl
bacterial infection or presence antimicrobial substances may b
necessary. Strict adherence to
national animal health legislati
is necessary, particularly for O
list A diseases
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(Contagious Ecthyma)
4. Lumpy skin disease
a) Clinical disease
5. Cow pox
6. Bovine malignant catarrh
7. Infectious bovine rhinotracheitis -
IBR/IPV
8. Bovine virus diarrhoea/Mucosal disease
9. Bovine para-influenza
10. Bovine leucosis
a) Multiple macroscopic lesions b) Reactor only
11. Bovine Spongiform Encephalopathy
(BSE)
12. Ephemeral fever
13. Rabies
Animals slaughter within 48 hoursof being bitten
14. Scrapie
Clinical disease Contacts, offspring and ancestorsC) SYNDROMES OF
UNIDENTIFIED
OR NON-INFECTIOUS AETIOLOGY
1. Sweating disease2. Tick paralysis3. Tumours Circumscribed benign tumours,
myxofibromas and neurofibromas
A
Kh
A
I
A
A
A
T
A
T
A
T
A
T
L
Kh
T
A
A
Kh
A
D
A
A
A
T
A
T
A
T
A
T
L
D
T
A
D
D
D
D
D
D
D
D
D
D
D
Udder D
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of intercostal nerves, nerve
plexuses, etc
b) Malignant tumours, e.g.carcinoma and sarcoma, including
melanosarcoma
c) Multiple tumours, e.g.metastasis or multiple benign
tumours in different organs
4. Metabolic disorders, deficiencydiseases, Intoxications
a) Bovine ketosis b) Parturient paresis
(hypocalcaemia, etc.)
c) Nutritional mineral deficiencies d) Grass tetany
(hypomagnesaemia)
e) Intoxications (acute and chronicpoisoning)
f) Subacute or chronic poisoningwith secondary changes (gastro-
enteritis, degeneration of organs,
etc.)after clinical recovery
g) Icterus (jaundice)- (i) haemolytic
- (ii) toxic
- (iii) obstructive (slight,disappearing within 24 hours)
- (iv) obstructive (severe)
D) MYCOTIC INFECTIONS
AND MYCOTOXICOSES
T
T
T
T
A
T
T
A
T
T
A
T
A
T
T
T
T
A
T
T
A
T
T
A
T
A
D
D
...
D
D
D
D
Liver D
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1. Epizootic lymphangitis2. Aflatoxicosis
3. Acute or chronic mycotoxicosisdetected at either ante-mortem or
post-mortem inspection
E)PROTOZOAL DISEASES
1. Trypanosomiasis
2. Babesiosis
3. Theileriosis
4. Trichomonas infection (Trichomonas
foetus)
5. Sarcosporidiosis (macroscopiclesions)
a) Heavy infestation b) slight or localized infestation6. Toxoplasmosis a) Clinical signs or systemic effect b) Serological only7. Coccidiosis
F) PARASITIC CONDITIONS
1. Trichinellosis (Trichinella spiralis)
2. Cysticercosis (Cysticercus bovis)
a) Heavy infestation Moderate or light infestation, or
small number of dead/degenerated
cysticerci
3.Cysticercosis (C. tenuicollis)
A
T
A
A
A
A
T
A
T
A
A
T
T
Kf
A
A
T
A
A
A
A
T
A
T
A
A
T
T
Kf
A
D
D
D
D
D
D
D
D
D
Liver
kidneys,udder D
...
Intestine
D
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4. Pulmonary and gastro-intestinal
StrongylosisA A D
ConclusionMeat production is the most highly regulated food industry. The slaughterhouse and meat
inspection act and Slaughtehouse and meat inspection regulation is responsible for developing
rules and regulations for the production of wholesome and safe meat and providing regulatoryoversight during the day to day production. The combination of regulatory oversight and the
commitment and dedication of the industry should allow consumers to purchase and prepare
meat products with confidence in the safety of the product.
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References
Herenda D, P.G. Chambers, A. Ettriqui, P. Seneviratna and T.J.P. da Silva, Manual on meat
inspection for developing countries, FAO animal production and health paper 119, 2000
Recommended International Code For Ante-Mortem And Post-Mortem Inspection Of Slaughter
Animals And For Ante-Mortem And Post-Mortem Judgement Of Slaughter Animals And Meat
(CAC/RCP 41-1993)
Pre-feasibility study, modern slaughter house (abattoir) for cattle only, Sindh board ofinvestment, government of Sindh, Pakistan
Hulebak K.L., and W. Schlosser, HACCP history and conceptual overview
The Evolution of Meat Inspection, Meat Industry Association of New Zealand (Inc), 2006
Harris K.B, Meat Inspection Overview, International HACCP Alliance, Texas A&M University
Slaughterhouse and Meat Inspection. Regulation, 2057 (2001),Nepal
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